Getting By

I go through seasons in my cooking when I am not enjoying the cooking. I am merely getting by. Just making sure that we have something to eat that is semi-nutritious and feeds our bodies, if not our souls.

Last night, we ate enchiladas made from left-overs. This time, they went something like this:

1/3 package Trader Joe's harvest grains blend, cooked
roasted zucchini, onions and yellow squash
1/3 lb. Conecuh sausage, cooked
mozzarella cheese, shredded
8 flour tortillas
1/3 cup fresh salsa
1/3 cup sour cream

Mix grains, squash and sausage together.

Scoop portion of it into tortilla, top with small amount of mozzarella, roll up and place in greased 9 x 13 pan.

Repeat until all tortillas are filled and/or filling is used up.

Mix sour cream and salsa together and spread on top. Put small amount of mozzarella on top.

Cover with foil and bake at 350 for 30 minutes. Uncover and bake 15 minutes more.

Serve with fresh fruit - we had honeydew, watermelon and peaches.

Roasted Chicken & Veggies

It a tribute to classic Sunday dinners, here's my take:

Roasted Chicken
1 whole chicken
1/2 cup lemon juice
2 tsp dried rosemary
2 tbsp Dijon mustard
1 tbsp honey
1 onion, cut into chunks

Put half of onion chunks in chicken cavity.

Put chicken in large pot and scatter remaining onions on sides.

Mix together lemon juice, rosemary, mustard and honey. Pour over chicken.

Bake at 300-325 for 4 hours. (Longer cooking at lower temp will yield a more tender chicken, but you could cook it at 350 and finish in less time.)



Veggies
16 oz. thin green beans
1 squash, cut thinly
16 oz. mushrooms, sliced
2 tbsp olive oil
1 tsp garlic salt
salt
pepper

Roast in oven pre-heated to 400 for 20-30 minutes.